Mar 012008
 
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This recipe is an absolute staple at our house. It is a wonderful mix to have on hand when you are in a hurry. We serve the muffins with Taco Chili, Beef Stew, and Ham and Lentil Soup. They are good buttered or with a little bit of honey on them. This is one of our family favorites.

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Recipes

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Servings

72

144

216

288

360

432

Makes

12-3/4 C.

25-1/2 C.

38-1/4 C.

51 C.

63-3/4 C.

76-1/2 C.

Ingredients          
Flour

6 C.

12 C.

18 C.

24 C.

30 C.

36 C.

Corn meal

4-1/2 C.

9 C.

13-1/2 C.

18 C.

22-1/2 C.

27 C.

Sugar

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Baking powder

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

 

Assembly Directions:
Sift all the ingredients together at least three times, or stir with a large spoon VERY well. Store the mix in a covered container at room temperature. Label the container.

To Make Muffins:
Preheat oven to 350 degrees. In a bowl, stir together: 3/4 C. milk, 1 egg, and 1/4 C. oil. Add 2 C and 2 T. Corn Bread Muffin Mix. Stir just until moistened. Spoon the batter into greased muffin tins or paper liners and bake for 20 – 25 minutes. Makes 12 muffins.

Nutritional Info: per muffin
Per Serving: 145 Calories; 5g Fat (33.9% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 94mg Sodium.
Exchanges: 1 Grain (Starch); 1 Fat; 1/2 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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